Roasting Crispy Brussels Sprouts in the Oven
These roasted Brussels sprouts with pecorino and herbs transform an everyday vegetable into something extraordinary. Crispy edges, tender centers, and a bright, savory coating of freshly grated cheese, lemon zest, and herbs make this quick side dish impossible to resist.
Servings: 4 servings
Calories: 137kcal
Ingredients
- 1 lb brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- freshly cracked black pepper to taste
- ¼ cup pecorino Romano cheese finely grated
- 1 ½ tablespoon lemon zest from 1 or 2 lemons
- 1 teaspoon fresh thyme leaves roughly chopped
- 1 tablespoon fresh parsley finely minced
Instructions
- Preheat the oven to 425°F.
- Trim the ends of the Brussels sprouts, remove any yellow or bruised leaves, and cut into quarters. If the sprouts are small, leave them in halves.
- Toss the sprouts with olive oil, salt, and pepper, then spread them on a sheet pan.
- Roast for about 25 minutes, or until nicely browned and crisp.
- While the sprouts are roasting, combine the Pecorino Romano, lemon zest, thyme, and parsley in a large bowl.
- Use your fingers to mix everything together until well combined and no lumps remain.
- When the Brussels sprouts are finished roasting, add them to the bowl and quickly toss to coat in the cheese mixture.
- Transfer to a plate and serve immediately.
Notes
- Cut sprouts to a consistent size for even cooking.
- Toss halfway through roasting for even browning.
- Don't overcrowd your sheet pan.
- Add the cheese mixture while sprouts are still hot Grate the pecorino as finely as possible.
Nutrition
Calories: 137kcal | Carbohydrates: 11g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 395mg | Potassium: 459mg | Fiber: 5g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 101mg | Calcium: 121mg | Iron: 2mg
